Chocolate Lava Cakes

Chocolate Lava Cakes

Ingredients:

Food Stand Mixer

6 ounces semisweet chocolate

Chocolate Lava Cakes

½ cup butter

2 tablespoons butter

3 large egg yolks

3 large eggs

2 cups powdered sugar

1 teaspoon vanilla

½ cup flour (do not use flour to increase)

Cocoa

Shredded coconut, optional

Instructions:

Preheat oven to 450 degrees. Silicone spray bottom and sides of six ounces or cups of cream, spray in the kitchenpowder spray that has flour, then sprinkle with cocoa and coconut optional.

Melt the chocolate, butter and vanilla to a simmer in a saucepan, stirring often. Cool slightly before pouring the cake mix.

Beat the eggs and egg yolks in a large bowl with an electric mixer or whisk until well blended. Whisk in 2 cups of powdered sugar. Whisk the mixture to the melted chocolate and flour. Place prepared baking cups in a baking pan with sides to keep it from slippingputting them in and out of the oven. Divide the batter evenly in pans.

Bake at 450 degrees for 12 to 14 minutes or until sides are set and the center of the cake is still soft, the eyelids swell and crack. Let stand 3 to 5 minutes. Run a butter knife along the sides of the cake to loosen. Place each cake after loosening a small flip and remove the cup. Sprinkle with additional powdered sugar and serve hot.

Makes 6 servings

Note: Make sure you follow the steps alongtemperature of the oven for the right amount of time to ensure success. These steps mean everything to this cake. If the centers are the solid cake is cooked a little less next time or are too soft to cook a little 'more next time.

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Chocolate Lava Cakes

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